Now in its 97th year, Community Coffee Company houses the largest family-owned and operated retail coffee brand in America, and four generations of the Saurage family have operated the company since its inception. Founded in 1919, Community Coffee Company is an importer, roaster and distributor of the highest-quality premium coffees and teas, using only 100% Arabica coffee beans. For additional information, visit CommunityCoffee.com

Community Coffee Company recently launched a great new iced coffee product just perfect for these hot summer days. As the company’s first “Iced K-Cup®” offering, Community® Mocha Vanilla Iced Coffee is a rich and refreshing blend, specially formulated for iced coffee.

“Whether you’re an iced coffee lover, K-Cup® enthusiast or simply someone who enjoys trying new blends, we think our Mocha Vanilla Iced Coffee will become your go-to beverage when the weather gets hot,” said Scott Eckert, Vice President of Marketing, Community Coffee Company.

Available in 12-count, single-serve K-Cup® pods, Community® Mocha Vanilla IcedCoffee gives consumers an easy and convenient way to make iced coffee throughout the summer months. The new flavor does not contain cream or sugar so coffee lovers can customize their drink based on personal preference.

To make the perfect iced coffee, place one Community® K-Cup® pod in your Keurig brewer and select the 6-ounce brew option. Sweeten and add cream, if desired, and pour over a 12-ounce, non-glass cup of ice. Sit back and enjoy the delicious combination of rich chocolate mocha and creamy French Vanilla, made with only 100% select Arabica coffee beans. To learn more and to purchase online, visit CommunityCoffee.com.

Revealed: the UK's Best Biscuit for Dunking into Your Tea
By Saffron Alexander

Thanks to a scientist from The Institute of Physics you never again have to spend your tea breaks arguing over which biscuit makes for perfect dunking material. Sarah Barnes, an Outreach Officer at the Institute, teamed up with Wired.co.uk to test ten biscuits in terms of 'dunkability'.

Barnes used an igus robolink D robot arm to dunk the biscuits - ensuring no outside forces altered the results - and timed how long it took when dunked halfway in a mug of tea for each to lose its physical integrity and start breaking up. She also used digital scales to measure how much each biscuit was capable of absorbing after a 15 second dunk.

Barnes conducted the test three times on each biscuit to calculate an average time and 'dunkability' rating.

The winning biscuit was the McVitie's Rich Tea. Barnes gave the biscuit a 9/10 rating and said: "The Rich Tea impressed us all. Its compact structure means it can hold its shape a bit easier than the looser, oatier biscuits."

This may come as a surprise to many dunkers - especially since the comedian Peter Kay nicknamed Rich Tea biscuits 'one-dips' in a sketch about his childhood experiences of dunking disasters.

The brand's popular digestive biscuits came in second place with an 8/10 rating. Barnes said that digestives make for a satisfying all-rounder and added: "Weighing 14.8g, the digestive soaked up 12g of tea in our absorption test—almost its entire weight in liquid. This makes for a great dunk."

In 2009, the McVitie's chocolate digestive was voted Britain's favourite biscuit for dunking, but Barnes only gave it a 6/10 rating as it didn't do as well in the absorption test as the Rich Tea: "You'd think its chocolate would give it extra strength, but it melted away quickly in our dunk test."

McVitie's Hobnobs also received the same rating as "the structure is less dense, so it crumbles. The redeeming factor here is that this biscuit's taste improves when dunked."

They may be popular, but when it comes to 'dunkability' Bourbon biscuits are only average at best. Barnes gave it a rating of 5/10 after noting that the filling "quickly turns mushy when wet." Though they're admittedly delicious, Barnes only gave the Fortnum & Mason Pistachio and Clotted Cream biscuit a 4/10 rating, thanks to the pistachio making the biscuit fragile even when dry. Despite this, Barnes said: "It did surprisingly well in our tests. It held its shape, despite seeming initially rather unstable."

Both the Oreo and Sainsbury's Ginger Snaps received a 3/10 and 2/10 rating respectively for disintegrating rapidly.

The Maryland Choc Chip Cookies also received a 2/10 rating as, according to the test team, "its chunky, crunchy structure means it couldn't hold its shape when dunked, but it did absorb a surprising amount of liquid."

Thank you Saffron Alexander, reporter for The Telegraph, for sharing this great info.

In honor of the brand's 75th anniversary, M&M'S asked fans to choose the brand's newest peanut-flavored addition to join Original Peanut on shelves. With more than one million votes cast, M&M'S is proud to announce Coffee Nut as the flavor loved most!

Starting in August, the Coffee Nut flavor will join M&M'S Original Peanut, which was first introduced in 1954, on shelves at retailers nationwide. Coffee Nut defeated two other peanut-flavored challengers – Honey Nut and Chili Nut to win consumers' votes.

"We are so thrilled that our fans helped to shape our brand's vibrant future," said Tanya Berman, Director, M&M'S Brand. "Flavor Vote was the perfect campaign to show how much we value our fans' opinion. The brand is looking forward to adding Coffee Nut to our peanut flavored line up in August."

M&M'S Official Taste Tester Is...
Once fans cast their vote for their favorite new M&M'S Peanut flavor, they were entered for the chance to win $100,000 and earn the title of the official M&M'S Taste Tester. This year's official winner is Jason Y. from Raleigh, NC!

Fans can purchase M&M'S Coffee Nut at retailers nationwide in early August.

Madrinas Coffee Launches Fair Trade
Organic Cold Brew Coffee Line

The coffee company, founded in St. Louis, MO by the Davis family, has partnered with natural foods & grocery retailers around the Midwest to introduce the line. Mariano's Fresh Markets in Chicago, Metro Market's in Milwaukee, Kowalski's in Minneapolis, and Schnucks in St. Louis are among the retailers carrying the brand.

"Our Fair Trade Organic Cold Brew line gives Madrinas a bolder, more potent coffee offering for serious coffee-heads like us. We feel that most of the traditional Cold Brew coffees currently on the market can be too overwhelming and concentrated to drink everyday. Madrinas FTO Cold Brews drink smooth and sessionable, making them a great daily coffee option. And since our brand is all about using #coffee4fuel, drinkability everyday was the top priority in developing the line," Justin Davis, President and Co-founder, said.

As serious coffee-heads, the Madrinas Coffee team only crafts coffees they believe in using themselves. "We're very strict critics on what constitutes great, drinkable coffee. Madrinas FTO Cold Brews are the #coffee4fuel that we use to power the 12, 15 hour days we spend building the brand. On Tuesday I woke up in Chicago and was on the road to Madison by 4:30 am to set a new store. That night I checked in on a sampling event in Milwaukee and then made it back home to Chicago by midnight. My #coffee4fuel for marathon days like these is a minimum of two cans of our FTO Cold Brew," Alex Davis, Vice President and Co-founder, said.

Madrinas Coffee promotes #coffee4fuel and positive vibes through All Natural Iced Coffees and Fair Trade Organic Cold Brew Coffees, both sold in shelf stable 16oz cans. Madrinas Coffee merges the quality of specialty coffee with the accessibility of a grab and go beverage. Madrinas Coffee can be consumed with a smile in natural foods stores, grocery stores, convenience stores, and outdoor gear & bike shops around Madrinasland (the Midwest), and also ships nationally online. Madrinas Coffee is a team of coffee-heads on a mission to build an awesome coffee brand around #coffee4fuel. www.madrinascoffee.com

Stop Making Your Iced Tea with Hot Water

From how much tea to use to why fridge tea is superior to sun tea Elyssa Goldberg, contributor to bon appétit shares everything you need to know about how to cold brew and ice brew tea.

Cold Brew
“Literally you put it in a fridge with cold water,” said Elena Liao, founder of Té Company in New York and importer of Taiwanese oolongs. “The colder temperature doesn’t steep out the tannins the way hot water does, so cold-brewed tea is actually less astringent and less caffeinated.”

The method: Float the tea leaves in water and let the container sit at room temperature for about 30 minutes to an hour, then put it in the fridge overnight, about eight hours. The next morning, strain and enjoy. If you were using high-quality tea leaves, you can re-steep the next night and let it sit for longer than just overnight (so, maybe 16 hours instead of the usual eight hours). The flavor will be a little bit lighter, but you’ll still get a great cold brew.

The leaves: The best teas to use are those that are a little bit sweeter, like a light oolong, she said, adding, “cold-brewed tea comes out much sweeter than their hot counterparts.”

The math: She recommends using between one and two teaspoons of tea leaves for every cup of water and four to five teaspoons for a liter carafe or bottle. The same goes for making cold-brewed iced tea with tea bags. Putting one tea bag in a whole liter-sized pitcher of water and letting it sit overnight isn’t enough. “It’s just lightly flavored water at that point,” said Jeff Ruiz, who is responsible for the tea program at Olmsted (also formerly of the tea program at Atera) in New York. He recommends using three to four bags per liter instead. You’ll inevitably use more leaves than you would if you were brewing the same volume hot, but trust the technique.

Beyond Cold-Brew: The Ice Brew
Ruiz swears by ice brewing (also known as kouridashi-style brewing), a Japanese method of frigid cold water extraction. With this technique, the tea brews as a big block of ice melts. “The colder the water, and the longer the period that the leaf spends on the water, the more concentrated the flavor,” he said.

The method: Start with a rocks glass. Put a big ice cube at the bottom (the kind of oversized cubes you might see in a fancy whiskey rocks at a nice cocktail bar) and drizzle a few drops of water on the ice cube to trigger the melting. If you level up and want to try your hand at fruity flavors in your iced tea, try making an infused syrup, like this plum concoction in our cold brew plum iced tea.

The leaves: Kouridashi is best utilized for really special tea leaves, such as super seasonal green shincha, gyokuro, or Bao Zhong oolong.

The math: Drop between one and two teaspoons of tea leaves into the cup (on top, next to, underneath—it doesn’t matter) and let it go for 20 to 30 minutes. “If you’re having guests over, you can make a pretty cool show out of it,” he said. “Plus, you’re able to extract more without pulling too much bitterness out of it.” Strain out the tea leaves and drink. It’ll be melted enough so that you have a small volume of really awesome iced tea. Also re-steep if you have a lot of extra time on your hands and are thirsty for more tea.

If that sounds stressful and overly fussy, try this shortcut instead: Put three ice cubes in a rocks glass and add about ¼ cup of water that’s just below boiling. Add between one to two teaspoons of tea leaves, and let that steep for about six minutes. Really, that’s it.

One last thing: If you botch your batch, there are a few ways to rescue it. Too strong? Just dilute it with more water. If it all just seems too far gone, you may as well get tipsy with it. Liao’s rule of thumb: The lighter the tea, the lighter the accompanying liquor. Roasted, deeper tea goes better with rum or whiskey; oolongs and greens pair best with gin or vodka. We’re not in the business of judging a well-timed heavy pour either.

To read other stories by Elyssa Goldberg or to subscribe to bon appétit magazine, visit: www.bonappetit.comClick here for a special offer from bon appétit!